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Duck Legs


The leg is protected by succulent fat whilst the meat itself is quite lean, meaning the leg works well when cooked slowly. The fat will have made the meat soft in texture and rich in flavour.

We pride ourselves on supplying the best of British meat, however sometimes there are speciality products we must find from further afield.

We source a range of products from across the channel in Anjou, France, where they are reared by farmers to the highest standards of welfare. This directly translates to their texture and flavour.